20 Min
DF
GF
NF
V
Zucchini Moong Fritters
Inspired by the lentil cakes of Maharashtra, these are lighter and fluffier because of the addition of zucchini. The batter will keep in the refrigerator for a day or two. Instead of deep frying, try shallow frying them in a frying pan. Serve them with a green chutney, lettuce greens and fresh mint leaves.
Inspired by the lentil cakes of Maharashtra, these are lighter and fluffier because of the addition of zucchini. The batter will keep in the refrigerator for a day or two. Instead of deep frying, try shallow frying them in a frying pan. Serve them with a green chutney, lettuce greens and fresh mint leaves.
Cook Time
30 Minutes
Serves
4
Directions
Step 1
Soak the moong beans in water for 3 to 4 hours. Drain all of the water and process in a food processor until minced and grainy using 1/4 cup (or more if necessary) water. The mixture should be thick yet evenly grainy in appearance, 3 to 5 minutes. Refrigerate this mixture overnight — this is an important step, as it allows the beans to expand to make the fritters light and fluffy.
Step 2
The next day, combine the mixture with grated zucchini, chopped cilantro, red onion, rice flour, green chili, and salt. Refrigerate this mixture until ready to fry the puffs.
Step 3
When ready to fry, heat the oil in a wok to 300°F. To test the temperature, drop a small spoonful of the batter. It should float to the top and turn a golden brown. If it turns brown or darkens too quickly, the oil is too hot, so turn the heat down and wait a few minutes.
Step 4
Fry the fritters for about 2 to 3 minutes for each batch of 10 to 12, depending on the size of the wok. Even if the zucchini turns golden brown, they need that much time for the beans to cook through. Drain and serve warm.
Notes & Variations
- These puffs can be made with any kind of lentils or beans, the bigger ones will need more time for soaking.
- The fritters can be made days before and frozen. They are best refried, or may be heated in the oven at 300°F for 5 to 8 minutes before serving.
- Zucchini is optional — substitute with chopped broccoli, cabbage, or kale.
Ingredients
1 cup whole green moong (mung) beans
2 cups grated zucchini (1 medium zucchini)
1 bunch cilantro, finely chopped
1/2 cup red onion, minced
4 tablespoons rice flour
1 green chili, minced (such as serrano)
2 teaspoons sea salt
Step 1
Soak the moong beans in water for 3 to 4 hours. Drain all of the water and process in a food processor until minced and grainy using 1/4 cup (or more if necessary) water. The mixture should be thick yet evenly grainy in appearance, 3 to 5 minutes. Refrigerate this mixture overnight — this is an important step, as it allows the beans to expand to make the fritters light and fluffy.
Step 2
The next day, combine the mixture with grated zucchini, chopped cilantro, red onion, rice flour, green chili, and salt. Refrigerate this mixture until ready to fry the puffs.
Step 3
When ready to fry, heat the oil in a wok to 300°F. To test the temperature, drop a small spoonful of the batter. It should float to the top and turn a golden brown. If it turns brown or darkens too quickly, the oil is too hot, so turn the heat down and wait a few minutes.
Step 4
Fry the fritters for about 2 to 3 minutes for each batch of 10 to 12, depending on the size of the wok. Even if the zucchini turns golden brown, they need that much time for the beans to cook through. Drain and serve warm.
1 cup whole green moong (mung) beans
2 cups grated zucchini (1 medium zucchini)
1 bunch cilantro, finely chopped
1/2 cup red onion, minced
4 tablespoons rice flour
1 green chili, minced (such as serrano)
2 teaspoons sea salt
Notes & Variations
- These puffs can be made with any kind of lentils or beans, the bigger ones will need more time for soaking.
- The fritters can be made days before and frozen. They are best refried, or may be heated in the oven at 300°F for 5 to 8 minutes before serving.
- Zucchini is optional — substitute with chopped broccoli, cabbage, or kale.
Tags:
20 Min
DF
GF
NF
V
Tags:
20 Min
DF
GF
NF
V
Name your favorite veggies that start with "Z", go!
We'll bet zucchini was the first thing you thought of. Even if it wasn't, make the recipes below and we'll guarantee you'll be thinking of zucchini all day long.
WE LOVE ZUCCHINI
